Chickpea, mushroom & Sweetcorn Burgers

Chickpea, Mushroom & Sweetcorn Burgers! Yes best veggie burger!

I hadmy lovely friend coming round for lunch, but the question is what could I make her? She’s on a vegan ‘ish’ diet – she’s so flipping healthy! So a little challenge for easypeasylemonsqueezy – no worries! These Veggie burgers are almost vegan actually apart from the egg white – my friend is allowed egg white!

A tasty burger with a smashed avocado salad? Yes please…..

So I give you Chickpea, Mushroom & Sweetcorn Burgers! Yes best veggie burger!

Have a go at these lovely Chickpea, Mushroom & Sweetcorn Burgers they are simply so good and full of flavour!

(P.S – they wouldn’t survive a BBQ – too fragile)

Enjoy

Cx

Ingredients

Makes 6-8 burgers

1 Tablespoon Olive Oil

2 Cloves Garlic, peeled and finely chopped

250g chestnut mushroom, finely chopped

Bunch of Spring Onions, peeled and chopped into 1/2cm pieces

400g can of Chickpeas, rinsed and drained well

Can of Sweetcorn, rinsed and drained well

2 Teaspoons Curry Powder

Zest & juice of 1 Lime

100g fresh wholemeal breadcrumb (just grate the bread)

Handful Chopped Corriander (optional)

1 Free-Range Egg White

Salt and Black Pepper

Preparation Method

Heat the olive oil in a frying pan and add the garlic, mushrooms and spring onions, fry for 10 minutes on a high heat, string every now and then

In a large bowl, mash the sweetcorn and the chickpeas with a potato masher! Put in some effort – remember those bingo wings!

Add the fried mushrooms and spring onions to the chickpea and sweetcorn mix and mix

Add the Chopped Coriander, lime juice and curry powder

Next mix in the breadcrumbs and egg white – give it a good mix and season

Take a good handful and squish it together and then form a patty – they tend to fall apart a bit – but just squish back together.

Chill for 30 mintes

Then fry in Olive oil in a large frying pan for approx. 10 minutes – 5 on each side. Now these are really fragile – try not to break them! Use a fish slice

I served mine on top of an avocado salad – drizzled in olive oil and lime juice